Open-faced breakfast sandwich

When you're pregnant, you're supposed to increase your daily intake of protein. For a girl who basically eats dairy and carbs all day everyday, increasing protein takes planning and creativity (i.e., sneak protein into my dairy/carb-loaded meals).

This breakfast sandwich is one of my faves. It is so yummy, keeps me full for most of the day, and still has my dairy and carbs in there to "hide" the protein. ;)

What you need:
1 bagel (I prefer Thomas's Everything, Regular, or Whole Wheat)
2 eggs (I use Publix Greenwise large brown eggs)
2 slices of turkey bacon (I use Oscar Meyer's)
2 slices of deli havarti cheese (the girl who loves her cheese will tell you pre-packaged havarti is just not the same!)
salt and peper to taste
ketchup and fresh parsley for dipping and prettiness. ;)

Directions:
Whisk eggs in a bowl with salt and pepper. Cook to your liking (I prefer scrambled or fried for a sandwich). In a separate pan, cook turkey bacon until crispy. When finished, place turkey bacon in between two paper towels to remove excess grease, and tear each piece in half. Toast bagel. Layer turkey bacon on each half of the bagel, then add eggs and top with a slice of cheese on each side. Melt in the microwave for 30 seconds. Garnish with fresh parsley and serve with ketchup for dipping.